Southern Cat-Head Biscuits

Note: This article may contain commentary or the author's opinion.

I know what you’re thinking, “what’s a cat head biscuit?”. I assure you there’s no actual cats needed in this recipe. They’re called cat-head biscuits because each biscuit is about the size of a cat’s head. Don’t ask me where that got started, that’s just what they’re called.

Growing up in the South biscuits are a mainstay at nearly every meal. They’re made for breakfast (biscuits and gravy), for lunch (biscuit tomato sandwich), and for dinner (gumbo with biscuits). I remember growing up making thousands, if not millions of biscuits. Every single day I’d break out the cast iron and start getting the biscuits going so my mom could get breakfast on the table. I’d always end up sneaking one in my pocket on the way out the door to school to eat on the bus.

While you may be thinking, “I’m going to need a rolling pin and to freeze my butter to make flaky layers and some cutters to shape them”, I assure you these aren’t the biscuits you get out of a can. Not only are they only 4 ingredients but they come together and are ready in around a half hour, so they’re lightning-fast in the world of baking. Get these going on a Sunday morning and your family will be demanding you make these every day like I did growing up!

Cast Iron Cat-Head Biscuits

Ready In 30 Minutes

Serves 3 – 4 People

Tips

  • Sift your flour through a fine mesh colander to make these more fluffy
  • Don’t overwork the dough or the biscuits will be too dense
  • If you like crispier edges cut straight down with a cutter and space an inch apart in pan

Ingredients

  • 3 tablespoons Butter Flavored Crisco at room temperature
  • 2 cups self-rising flour (Gold Medal works best)
  • 1 cup buttermilk
  • 1 Stick of butter melted

Preparation

  • Preheat Oven to 400 degrees.
  • Work the Crisco into the flour until it makes small coarse crumbs.
  • Add the buttermilk and stir until it makes a big sticky ball of dough.
  • I pinch the dough off with my hands and roll it into a ball, but you can use a cutter if you want crispier edges. If you want a cutter use an empty tin can to get the right size.
  • Melt butter into a small bowl.
  • Dip biscuit dough completely into melted butter and place them into the cast iron skillet.
  • Place them around the edges first and then fill in the center of the pan.
  • I pack the dough balls in tight and then at the end smash it down flat so there’s no space between the dough balls.
  • Pour the rest of the butter over the top of the dough.
  • Bake for 15-20 minutes or until golden brown on top.
  • This recipe only makes 8 biscuits if you make them like I do.

Enjoy with your favorite jam or apple, with gravy, with a fresh garden tomato and some yellow mustard, or just on it’s own!

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